Harvest Pumpkin Cheesecake

Total Time: 1 hr 45 mins Preparation Time: 40 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 12
• 1 1/2 cups graham cracker crumbs
• 1 tablespoon sugar
• 5 tablespoons butter or 5 tablespoons margarine, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup cooked pumpkin or 1 cup canned pumpkin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• whipped cream

Recipe

• 1 in a small bowl, combine cracker crumbs and sugar; stir in the butter.
• 2 press onto the bottom and 2 inches up the sides of a greased 9-inch springform pan.
• 3 bake at 350 degrees for 5 minutes.
• 4 cool on a wire rack.
• 5 in a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
• 6 add eggs, pumpkin and spices; beat just until combined.
• 7 pour into crust.
• 8 place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in a 350 degree oven and bake for 1 hour or until center is almost set.
• 9 remove cheesecake from oven and water-filled pan and cool on a wire rack for 10 minutes.
• 10 carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• 11 refrigerate until completely cooled (center will fall).
• 12 remove sides of pan just before serving.
• 13 garnish with whipped cream.